OMG! There is no other way to start this post other than to say OMG! This was sooo good! The flavors in this crispy chicken and cheesy, peppery noodles were out of this world! I love a good chicken cutlet. It cooks up so quickly and has the most amazing flavor with the combination of the panko and parmesan coating. The spaghetti was on another level with the crushed and toasted pink peppercorns and freshly grated parmesan. It melts so effortlessly with a few splashes of pasta water and the squeeze of a lemon. This recipe is a great option for a dinner date at home or have your friends over for a pass the platter, family style meal! Buon Appetito!
Chicken Milanese with Lemon Pink Peppercorn Cacio e Pepe
4
servings20
minutes25
minutesIngredients
*For the Chicken Milanese*
1 lb 1 Chicken Cutlets(or Boneless Skinless Chicken Breasts, Butterflied and Pounded)
S&P to taste
1 cup 1 Panko Bread Crumbs
1/2 cup 1/2 Freshly Grated Parmesan Cheese
2 tsp 2 Italian Seasoning
2 2 Eggs
1/3 cup 1/3 Flour
1/4 cup 1/4 Canola Oil
*For the Lemon Pink Peppercorn Cacio e Pepe*
1 lb 1 Spaghetti
1 cup 1 Freshly Grated Parmesan Cheese
1 cup 1 Pasta Water
2 Tbsp 2 Crushed Pink or Regular Peppercorns
1 1 Lemon
Directions
- To begin, boil water for pasta and salt once your water starts to boil. Add your pasta and cook to package directions
- While pasta is cooking, mix together panko bread crumb, parmesan and Italian seasoning in a bowl. In two other bowls, add beaten eggs to one and flour to the other
- Place a nonstick skillet on your stove top and heat over medium/high heat. Add canola oil and season chicken with salt and pepper
- Coat chicken in flour, then egg, then panko cheese mixture. Place carefully in fry pan away from you and fry for 3 minutes per side. Remove from skillet and place on a paper towel lined plate. You will need to fry in batches
- Using a different skillet or clean out the one you used for the chicken, preheat the skillet and add your crushed peppercorns. Toast for about a minute. Add freshly squeezed lemon. Using tongs, begin transferring your spaghetti to the skillet. Add your parmesan cheese and ladle pasta water in using a measuring scoop. Stir vigorously to melt the cheese. Continue to add pasta water until your cheese is melted and your pasta is nice and creamy. Ladle pasta into bowls and serve with a piece of chicken milanese and a nice green salad. Enjoy!
Notes
- You can use any type of peppercorns you have. I like the look and taste of pink peppercorns, but I’ve made this with rainbow also and it was just as good.
- Authentic Cacio e Pepe calls for Pecorino cheese, however I had two blocks of well aged parmesan in my fridge that needed a job, so I made the executive decision to sub. It’s totally up to you! Both are D to the LISH!
- I recommend finding cutlets at your grocery store because it shaves the prep time in half! Not having to butterfly and pound each piece is a huge time saver!
- I highly recommend a nice Italian Pinot Grigio with this dinner. That’s what I paired mine with and it was a super pairing!
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This chicken dinner sounds like a winner.